Add the walnuts to a food processor and pulse until they are mostly ground up. Transfer the crushed walnuts to a medium bowl.

Next, add the dates and cranberries to the food processor. Pulse until they are more finely chopped. You may need to stop several times and scrape them from the sides (they are sticky) and continue to pulse on and off until they are more finely chopped. Some medium-sized chunks are OK.

Next, add the cocoa powder, peanut butter and crashed walnuts to the dates and cranberries in the food processor. Pulse and mix until well combined, stopping to scrape down the sides as needed.

Transfer the mixture to a bowl (I use the same one the walnuts had been in) and stir to make sure everything is well combined. The mixture will be thick.

Add mini chocolate chips, if using, and stir very well to incorporate evenly.

Roll the mixture into small balls, about the size of a golf ball. Place on a wax paper-lined plate (for easy clean-up) and place in the freezer for about 15 minutes to help them firm up.

Remove from the freezer and eat or store in an airtight container in the refrigerator for up to a week.